A Slice of Southern Comfort
Buttermilk Pie is more than just dessert it’s a nostalgic journey wrapped in golden crust and rich, velvety filling. For me, it’s a love letter to my grandmother, Nanny, who mastered this recipe despite her battles with arthritis. Her kitchen always smelled of sweetness and resilience, a testament to her unwavering spirit. Now, I’m thrilled to share this classic Southern treat with you, so you too can savor the comfort of tradition.
Why You’ll Love Nanny’s Buttermilk Pie
A Taste of Nostalgia
Perfect for those who cherish recipes with deep roots, this pie embodies the warmth of Southern comfort food. It’s the kind of dessert that belongs on your table during holiday feasts, casual dinners, or even on lazy afternoons when you need a cozy pick-me-up.
An Anytime Dessert
From special celebrations to midweek treats, this buttermilk pie hits the mark. Its balanced sweetness, silky texture, and golden crust come together beautifully, making each bite feel both simple and indulgent.
Ingredients You’ll Need
- 1 ½ cups sugar½
- cup unsalted butter, room temperature (1 stick)
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 tablespoons all-purpose flour
- 1 cup buttermilk
- 1 unbaked 9-inch pie shell
Essential Kitchen Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheet lined with foil
- Pie dish
- Spatula
Step-by-Step Instructions
- Preheat and Prepare
Preheat your oven to 300°F (150°C). Place your unbaked pie shell on a foil-lined baking sheet. - Cream the Sugar and Butter
In a large mixing bowl, cream together the sugar and butter until smooth and well-blended. - Incorporate the Eggs and Flavor
Beat in the eggs one by one, making sure each is fully mixed before adding the next. Stir in the vanilla, salt, and flour until the mixture is smooth. - Add the Buttermilk
Slowly pour in the buttermilk, mixing until everything is combined. - Pour and Bake
Carefully pour the filling into the prepared pie shell. If there’s extra, pour it into a small, ungreased custard cup. Bake for 1 hour and 10 minutes or until the pie is set and the top is a light golden color. Let cool before serving.
Tips for Perfect Buttermilk Pie
- Avoid Runny Filling: Gently shake the pie; the center should have a slight jiggle but not be liquid.
- Golden Finish: For a beautifully golden top, broil for the last 2-3 minutes, watching closely to prevent burning.
Variations to Try
- Citrus Twist: Add lemon zest for a refreshing touch.
- Spiced Up: Mix in ground cinnamon or nutmeg for a cozy, spiced version.
How to Serve Buttermilk Pie
Serve at room temperature or slightly chilled with whipped cream or a dusting of powdered sugar. Pair with hot tea, lemonade, or coffee for an extra treat.
Storing Leftovers
Refrigerate: Cover and refrigerate for up to 5 days.
Freeze: Wrap in plastic, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Common Mistakes to Avoid
- Overmixing: Mix until just combined for a light filling.
- Underbaking: Ensure the center is set before removing from the oven.
- Serving Too Soon: Let the pie cool so the filling can set properly.
FAQs
Can I use a store-bought crust? Yes, it’s a great shortcut.
What’s a buttermilk substitute? Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
How do I know when it’s done? The center should have a slight wiggle.
Can I make it ahead? Absolutely bake and refrigerate a day in advance.
Best way to reheat? Microwave slices for 15-20 seconds to enjoy warm.
I hope this brings out the warmth and tradition you’re aiming for. Let me know if you’d like any further tweaks!